On Wednesday, 450 Torontonians gathered at Roy Thomson Hall for the fifth annual Brewers Plate, a fundraiser that celebrates the marriage of sustainable food and Southern Ontario craft beers. Each year, Brewer’s Plate raises money to benefit a Toronto-area initiative in the food and farming sectors. This year, the beneficiary was Green Thumbs Growing Kids, an innovative program that seeks to reconnect urban youth to their food through a variety of garden-based programs. There were a total of 47 serving stations offering up a springtime feast that featured in-season, locally produced ingredients. Each chef was teamed up with a craft brewery; some made dishes that paired well with their partner brew, while the more intrepid chefs featured beer as a key ingredient in their dishes. In all, a dozen chefs were in attendance (including Lora Kirk of Ruby Watchco, Aaron Joseph Bear Robe of Keriwa Cafe and Brook Kavanagh of La Palette), along with 21 craft breweries (Wellington, Great Lakes, Beau’s) and 11 other food producers (Wanda’s Pie in the Sky, Buddha Dog, Monforte Dairy).

Av Atikian (Jam Café) boxing up his wild boar meatball and elk flank steak (the animals were raised just outside Toronto) on a bed of root vegetables and oyster mushrooms. The glaze was made with Nickel Brook’s Maple Porter

Av Atikian (Jam Café) boxing up his wild boar meatball and elk flank steak (the animals were raised just outside Toronto) on a bed of root vegetables and oyster mushrooms. The glaze was made with Nickel Brook’s Maple Porter

Michael Smith’s (Gladstone) banh mi of venison liver pâté, mortadella and roast pork shoulder, served on a Denison’s Weissbier bun (the little sandwiches were gone before you could say Denison’s Weissbier bun). For those too late to indulge in Smith’s take on banh mi, Smith offered up some sweet condolences in the form of purple carrot cake.

Michael Smith’s (Gladstone) banh mi of venison liver pâté, mortadella and roast pork shoulder, served on a Denison’s Weissbier bun (the little sandwiches were gone before you could say Denison’s Weissbier bun). For those too late to indulge in Smith’s take on banh mi, Smith offered up some sweet condolences in the form of purple carrot cake.

Buddha Dog is a veteran at the Brewer’s Plate (this is their fifth go at the event). When asked what beer paired best with his Mexican-inspired dog, owner Andrew Mackenzie answered, “It goes best with beer.”

Buddha Dog is a veteran at the Brewer’s Plate (this is their fifth go at the event). When asked what beer paired best with his Mexican-inspired dog, owner Andrew Mackenzie answered, “It goes best with beer.”

Brook Kavanagh’s five game bird ballantine—squab stuffed in a guinea hen stuffed in a partridge stuffed in a pheasant stuffed into a goose thigh—served on a bed of toasted barley and hen-of-the-woods risotto and garnished with foraged greens (trout lilies, wood sorrel and wild leeks)

Brook Kavanagh’s five game bird ballantine—squab stuffed in a guinea hen stuffed in a partridge stuffed in a pheasant stuffed into a goose thigh—served on a bed of toasted barley and hen-of-the-woods risotto and garnished with foraged greens (trout lilies, wood sorrel and wild leeks)

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(Image: Safa Jinje)

Brook Kavanagh of La Palette was teamed up with Beau’s All Natural Brewing Company. Kavanagh made the sauce—a game bird stock reduction—with Beau’s experimental fruit beer, Mates with Dates

Lora Kirk of Ruby Watchco used Wellington’s Iron Duke Strong Ale to braise the rabbit for this one-bite morsel. Each slice of Ace baguette was slathered with rabbit liver parfait and then topped with a rabbit, heirloom carrot and golden beet slaw with a mustard orange dressing

Lora Kirk of Ruby Watchco used Wellington’s Iron Duke Strong Ale to braise the rabbit for this one-bite morsel. Each slice of Ace baguette was slathered with rabbit liver parfait and then topped with a rabbit, heirloom carrot and golden beet slaw with a mustard orange dressing

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(Image: Caroline Aksich)

Wellington Brewery had two brews on the go: Iron Duke Strong Ale and Special Pale Ale

Brad Long (Café Belong) served up a hearty venison and root vegetable stew on a buttermilk biscuit, garnished with garlic aioli and micro arugula. Long teamed up with Muskoka Brewery, which was featuring its new seasonal beer, Spring Oddity. The crisp juniper berry aftertaste of the spring brew married well with the rich stew

Brad Long (Café Belong) served up a hearty venison and root vegetable stew on a buttermilk biscuit, garnished with garlic aioli and micro arugula. Long teamed up with Muskoka Brewery, which was featuring its new seasonal beer, Spring Oddity. The crisp juniper berry aftertaste of the spring brew married well with the rich stew